https://foodland.iga.com/Recipes/Detail/4420/Quick_Beef_Steak_and_Vegetable_Soup
Yield: 4 servings
| 1 | pound | boneless beef top sirloin steak (3/4- inch thick) | |
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| 3 1/2 | cups | beef broth | |
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| 1/2 | pound | baby carrots | |
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| 1/2 | pound | russet potatoes, cut into 1/2- inch pieces | |
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| 1 | large onion, chopped | ||
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| 1 | cup | frozen peas | |
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| 1/4 | cup | fresh thyme, coarsely chopped | |
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| 2 | Tablespoons | balsamic or red wine vinegar | |
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| 2 | teaspoons | olive oil | |
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| 1/2 | teaspoons | coarse grind black pepper | |
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Cut beef steak lengthwise into 3 pieces, then crosswise into 1/2- inch thick strips.
Combine broth, carrots, potatoes, onion and peas in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until vegetables are tender. Stir in thyme and vinegar.
Meanwhile heat oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Season with pepper.
Divide beef evenly among four soup bowls. Ladle vegetable-broth mixture over beef. Serve immediately.
Recipe provided by National Cattlemen's Beef Association
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/4420/Quick_Beef_Steak_and_Vegetable_Soup
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